Graham Cracker Crust Key Lime Pie

  • Prep Time: 1 hour
  • Cooking Time: 30 minutes
  • Total Time: 1.5 hours
  • Category: Desserts
  • Method: Oven
  • Serving Size: 8 servings
  • Equipment: Baking pan, Mixing bowl, whisk

Ingredients

Crust

  • (2) cups of Graham Cracker crumbs
  • 1/2 cup of granulated sugar
  • 1/2 cup of unsalted, plain butter (or whipped butter)

Pie Filling

  • 3/4 cups of key lime juice (freshly squeezed is best, key lime bottled juice works as well)
  • (2) 14oz can of sweetened condensed coconut milk cream
  • (5) equivalent egg replacer servings

Pie Topping

  • Whipped cream (Homemade or plant based brands)

Cooking Instructions

  1. Start by getting your crust ready, as this is best to be baked and cooled off a few hours before (or the night before).
  2. In a large bowl add in the condensed coconut milk cream, granulated sugar, and egg replacers. Whisk until fully combined.
  3. Pour the filling mixture into the cooled off graham cracker crust pie pan and fill up leaving only about 1/4 inch of crust sticking out. Spread the filling in to be evenly laid out.
  4. Bake pie in the oven at 350°F (177°C) for 18-22 minutes or until the top of the pie is set.
  5. Remove from the oven and move to a pie rack or non-burning surface where pie can cool off for at least 4 hours, preferably overnight (8 hours or more) for best results.
  6. Once pie has cooled off overnight, add whipped cream in any style or quantity you desire as a decorative topping, pour a bit of lime zest on top of pie and enjoy!

Tips

  • Grating the outer skin of the lime for some zest to sprinkle the pie with is recommended, not to mention it looks really nice for aesthetics.
  • If you’re not the greatest fan of lime, I’d recommend using less lime juice, starting around 1/4 cups of lime juice and increasing the quantity gradually to test your optimal serving size.

Summary

This key lime pie has become one of my favorites since making this! It’s refreshing, bittersweet (literally), and has a soft graham cracker crust you can feel very proud of having made.

Crust

First you’ll want to prep your graham cracker crust before starting the pie custard because you’ll want to bake the crust first, let it cool off, and place it in the fridge for a few hours (overnight too) so it can get cold and stiff so it doesn’t just crumble apart when cutting out a slice of pie eventually. The graham cracker crust is simple, grab your food processor and toss graham crackers in there, chopping these for about a minute or until you see they are finely crumbled. Place this mixture from the food processor into the bottom of your pie pan, laying out an even layer of graham cracker crust all along the bottom and sides of the pan.

Filling/Custard

This part you can choose at your will how much of a key lime punch you want in your pie. If you are not the biggest fan of key lime bitterness, you’ll want to adjust the quantity of key lime juice by 1/4 cup less for a subtle flavor. The custard is going to be a quick mix of plant based condensed milk, I recommend “Nature’s charm” condensed coconut milk. In a large bowl mix condensed milk, sugar, and freshly squeezed key limes until all elements are thoroughly mixed together.

Whipped Topping

This is the last and quickest step, where you can fill your grout bag with your whipped cream and spread however and much you desire to use. There’s multiple ways to apply your whipped cream, some people do it only as a rim of the cake, others apply 8 dollop sized bulbs for one on each slice of pie, and lastly covering the entire custard area in whipped cream. Shave off a small teaspoon of lime zest and after applying your whipped cream, garnish the top of the pie with some lime zest for a colorful and flavorful finish.

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